Ingredients with Measurements:
- 1 lb. white fish fillets, skin and bones removed
- 1/2 cup heavy cream
- 1/2 cup breadcrumbs
- 1 egg
- 1 onion, finely chopped
- 1 tsp. salt
- 1/2 tsp. white pepper
- 1/4 tsp. nutmeg
- 1/4 cup all-purpose flour
- 4 cups fish or vegetable broth
Special equipment needed:
- Food processor or blender
- Large pot
Step-by-step instructions:
1. Cut the fish fillets into small pieces and place them in a food processor or blender. Pulse until the fish is finely chopped.
2. In a large bowl, mix together the chopped fish, heavy cream, breadcrumbs, egg, onion, salt, white pepper, and nutmeg until well combined.
3. Using wet hands, form the mixture into small balls about the size of a golf ball.
4. Roll the fish balls in flour to coat them evenly.
5. In a large pot, bring the fish or vegetable broth to a boil.
6. Carefully add the fish balls to the boiling broth and reduce the heat to a simmer.
7. Cook the fish balls for about 10-15 minutes, or until they are cooked through and firm to the touch.
8. Serve the fish balls hot with your choice of side dishes.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
5. Temperature:
Boiling and simmering
Serving size:
Makes about 20 fish balls
Nutritional information:
Calories per serving: 120
Total fat: 6g
Cholesterol: 45mg
Sodium: 400mg
Total carbohydrates: 8g
Protein: 9g
Substitutions for ingredients:
- You can use any white fish fillets, such as cod, haddock, or tilapia.
- You can use milk instead of heavy cream.
- You can use panko breadcrumbs instead of regular breadcrumbs.
Variations:
- You can add chopped fresh herbs, such as parsley or dill, to the fish ball mixture for added flavor.
- You can serve the fish balls with a creamy sauce, such as hollandaise or tartar sauce.
- You can add diced vegetables, such as carrots or celery, to the broth for added flavor.
Tips and tricks:
- Make sure to wet your hands before forming the fish balls to prevent the mixture from sticking to your hands.
- If the fish balls are falling apart in the broth, try adding more breadcrumbs to the mixture to help bind it together.
- You can make the fish balls ahead of time and store them in the refrigerator until ready to cook.
Storage instructions:
Store any leftover fish balls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fish balls, place them in a pot with some broth and heat over medium heat until heated through.
Presentation ideas:
Serve the fish balls in a bowl with some broth and garnish with fresh herbs.
Garnishes:
Fresh herbs, such as parsley or dill
Pairings:
- Serve the fish balls with boiled potatoes and steamed vegetables for a complete meal.
- Pair the fish balls with a crisp green salad for a lighter meal.
Suggested side dishes:
Boiled potatoes, steamed vegetables, green salad
Troubleshooting advice:
- If the fish balls are too dry, try adding more cream to the mixture.
- If the fish balls are too wet, try adding more breadcrumbs to the mixture.
Food safety advice:
Make sure to cook the fish balls until they are cooked through and firm to the touch to prevent any foodborne illnesses.
Food history:
Fiskeboller is a traditional Norwegian dish made from fish and served in a creamy sauce. It is often served as a main course or as a part of a larger meal.
Flavor profiles:
Fiskeboller has a mild fish flavor with hints of onion, nutmeg, and white pepper.
Serving suggestions:
Serve the fish balls hot with your choice of side dishes and a creamy sauce.
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Region: Norwegian